HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Mustard Flavored Panko Crusted Baked Chicken
| Mustard Flavored Panko Crusted Baked Chicken | Print |
Recipe By: Alice Morrow
Mustard Flavored Panko Crusted Baked Chicken
Ingredients
- 1 (3-4 lb.) chicken, cut up or use the pieces of chicken you like (for this recipe I used 8 thighs)
- 8 cloves garlic
- 1 T. minced fresh thyme
- 1 T. kosher salt
- 1 t. red pepper
- 1 t. black pepper
- 1 t. garlic powder
- 2 t. Tabasco
- 1 T. fresh lemon juice
- 2 c. Panko bread crumbs
- 1 T. lemon zest
- 3 T. good olive oil
- 2 T. butter, melted
- 1 c. Dijon mustard
- 1 ½ c. dry white wine
- Fresh chopped parsley
Instructions
- Preheat oven 350.
- At least 2 hours before baking, take chicken pieces and season.
- Whisk the mustard and wine into a baking dish. Place chicken pieces into it on one side and then every 30 minutes, flip them. You can do this the day before. If so you do not need to flip so often, maybe just twice. If you are cutting the time down, then flip as much as you can.
- In a food processor, place the garlic, thyme, salt and pepper. Pulse until garlic is finely minced.
- Add the panko, lemon zest, olive oil, butter, lemon juice and Tabasco. Pulse until the crumbs are nice and moist.
- Remove crumb mixture from processor bowl and place in a shallow dish.
- When ready to start, take the chicken pieces and take each piece out of marinade and let excess drain off.
- Spray a baking sheet with PAM.
- Take the drained chicken piece and only place the skin side down into the panko mixture.
- Place on baking sheet.
- Bake for 45 minutes (depending on size of your chicken pieces).
- Then turn temperature up to 400 and bake another 10-15 minutes until crumbs are nice and brown and chicken is cooked through.
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